Crispy roast potatoes recipe
For golden-crusted roast potatoes with fluffy insides, the secret is to use a floury variety, such as King Edward, and cook them in goose fat. If you're looking for a vegetarian alternative, try using sunflower oil instead.
Ingredients
- 1.5 kg King Edward potatoes, peeled
- 3 tbsp goose fat or sunflower oil
- 1 pinch salt and pepper, to season
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 80 mins
- Serves: 8
Step-by-step
- Preheat the oven to 190°C/370°F/gas mark 5.
- Cut the potatoes into large, even-sized pieces and place in a pan of cold water. Bring to the boil and simmer for 10 minutes. Drain well and return to the pan. Shake then heat for 1–2 minutes to dry them out a little. Meanwhile, place the goose fat or sunflower oil in a roasting tin and preheat in the oven for 5–10 minutes.
- Carefully spoon the potatoes into the preheated tray of really hot fat – it should sizzle as they go in. Gently turn to coat and ensure that the potatoes are not too close together. Too little room means steam can't escape – and that means soggy roasties.
- Cook for 50–60 minutes or until golden brown, turning halfway through. Season and serve.
This recipe is courtesy of Waitrose. You can find more Christmas recipe inspiration on the Waitrose website.
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